Roast Beef

We had the privilege of spending the last week with our family in Michigan.

It was wonderful for many reasons and I loved every bit of it.

One of the things I most look forward to though, is working in the kitchen with my Mother-in-law.


As part of a luncheon after my brother-in-law's graduation, we made roast beef sandwiches with horseradish sauce.

They were delicious.

This is how to make the beef that we layered on those sandwiches.

I'm making up quite a bit of it and slicing it really thin to put in Jimmy's lunches next week.

Roast Beef

(Allrecipes.com)

**Instead of just seasoning with salt and pepper, my Mother-in-law suggested I use 2 Tbsp of Paula Dean Seasoning.
Here is how to make it.  In a small bowl, combine 1/2 C salt, 2 Tbsp pepper and 2 Tbsp garlic powder.  Stir and store in a jar.


3 lb eye of round roast
Generously salt and pepper** (I used 2 Tbsp Paula Dean Seasoning which is 1/2 C salt

Preheat oven to 500 degrees.
Place roast in a baking dish or small roasting pan.
Put roast in the oven and close the door.
Reduce heat to 475 degrees and cook 21 mins or if your roast is a different size cook for 7 minutes per pound.
After your timer goes turn off the heat but don't open the oven door.
Leave the roast in for 2 1/2 hours. Don't peak.
Remove roast and slice thinly.

Eating my garden

Clara-Very proud of the garden she helped plant.
Lettuce and peas.

Notice the nasturtium atop my salad...this is pure Jimmy. He got us into eating them.
Little Jibs loved this dinner and eagerly at two bowls full.

I cannot really express how excited I was the first time I harvested vegetables. My friend Shannon's Grandpa has a beautiful garden and let me fill up bags and bags of peas and cucumber and potatoes and peppers. Let me tell you, digging up potatoes is so thrilling to me that I kept saying to Jim, "Can you believe this, this is amazing!" So at the nearest opportunity Jimmy put in a garden for me so I could frolic around our yard picking vegetables while chanting, "Can you believe this?" It doesn't take much to excite me but, come on, this is exciting stuff. I ate a pea today straight off the vine and a salad whose leaves and petals were picked mere moments before being tossed with lemon juice and consumed. Ahhhh the summer harvest, such a thrill.
We had our first meal on the patio tonight of Sole Dijon and Summer Salad. It was wonderful.
This recipe is so easy and quick. Clara made the sauce independently while I chopped the veg and assembled. done.

Sole Dijon

4 Yukon Gold Potato sliced 1/4inch thick

1 Onion sliced 1/4 inch thick

1 green or red pepper sliced 1/4 inch thick

1/4C butter -diced

salt

pepper

1C mayo

2T Lemon juice

2T Dijon Mustard

2lbs Sole fillets

Preheat oven to 400*. Line a 9x13 dish with parchment paper. Layer potatoes over the bottom, peppers next and top with onion. Dot the top with diced butter and sprinkle with salt and pepper. Cook for 30 mins uncovered in the centre of the oven.

In a small bowl stir together mayo, lemon juice and dijon.

Add sole fillets to the top of the par-cooked vegetables, pour sauce over fish and bake for 15 mins more.